Health Benefits of Bone Broth

Bone broth is very inexpensive to make. You can use the bones from left over chicken with vegetable scraps you have saved, and make a gallon of this broth.

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What’s all the rage about bone broth and it’s healing benefit for your body? Lately bone broth has become the new superfood, and popular on trendy restaurants menus. You can buy it also at health food stores, Louise Hay well known holistic guru is promoting it on her website and Facebook page. Bone broth have been used for centuries and is not a a new trend. People in Europe and Asia have been making and drinking bone broth for years. It’s now on the Los Angeles Lakes team diet.

The health benefit of bone broth includes:

It helps to provide collagen, which is an important protein for healthy joints, muscles, hair and skin and nails. It’s also a blood detoxifier, kidney strengthening and it is good for digestive wellness. It also works on your leaky gut. The gelatin in the bone broth is found in the knuckles and feet ,of the chicken and it helps to seal up the holes in the intestines. It also helps you to look younger because of the collagen. Collagen is found in many beauty products where it plumps up your face for example. Drinking a cup of bone or herbal broth if you are a vegan/vegetarian like myself, is more beneficial and less expensive than spending lots of money for beauty products or a visit to a plastic surgeon. It also helps you to sleep and feel better.

Have you ever wondered why chicken soup is good for a cold? The chicken broth inhibits neutrophil migration that helps migrate the side effects of colds, flus and upper respiratory infections.

Bone broth is very inexpensive to make. You can use the bones from left over chicken with vegetable scraps you have saved, and make a gallon of this broth. You can also go to your local butcher and get the bones for free. Chicken feet is a good bone broth for your health benefit as well. The bones are cooled in water with an inclusion of cider vinegar, the minerals and other nutrients flow into the water. The homemade broth is rich in calcium, magnesium, phosphorus, and other trace minerals. The minerals in the broth are then absorbed in the body. The broth also contains glucosamine and chondroitin which helps with the effects of arthritis and joint pain.You can drink a cup of bone broth daily, instead of spending money on supplements for this problem,

How do you make a bone broth you might ask? Bone broth is made by simmering the bones and feet from healthy pastured organic chicken for 24 hours. Making a beef broth is made from grass fed beef bones and simmered for 48 hours. The long low heat of cooking, guarantees your maximum health benefit and flavored bone broth. Adding apple cider vinegar for maximum nutrient and adding sea salt, which contains over 80 minerals, organic onions and garlic, and you can add a touch of parsley and my favorite, cilantro which adds more flavor and nutrients. The longer it takes to simmer the bones in the broth, will give you a high level of mineral and gelatin.When the broth is done, strain and discard solids and keep refrigerated for 5 days. Make a gallon of this broth and drink it daily.

Share this wonderful aroma and flavor with your family and friends. Enjoy a daily cup of bone broth for your health and strength. As a vegetarian, I enjoy a good vegetable and herbal broth which provides some of the same benefits.

Here are examples of bone broth to experience for your health benefits:

Chicken Bone Broth ( makes 2 quarts 290 calories)

2 lbs chicken bones

1 lb chicken necks and or feet

1 large leek, cleaned well and chopped

2 large carrots chopped

2 celery stalks chopped

1 parsnip chopped

1 large rutabaga chopped

4 garlic cloves smashed 1/2 tsp black peppercorns 1 bay leaf

10 cups water 1 Tbs apple cider vinegar 1 bunch parsley

In large stockpot, combine chicken bones, necks and or feet, leek, carrots, celery, parsnip, rutabaga, garlic, peppercorns and bay leaf. Add water and vinegar. Heat to high simmer, and cool, covered on lower heat possible, skimming off and discarding foam that collects on the surface, about 12 hours. During the last 10 minutes of cooking, add parsley. Strain the broth, discarding solids, and let cool. Refrigerate, then skim off fat that collects on surface and discard. Store in glass jars, refrigerated, for up to 5 days.

Bring to a boil, and add celery, zucchini, green beans, and parsley. I like cilantro also, and it is added to the pot. Reduce heat and simmer 7 minutes, until zucchini is soft.Puree in batches in food processor until very smooth, adding water as needed to reach desired consistency. Season to taste with sea salt and pepper. Serve immediately, or store in jars, refrigerated, for up to three days.

Sr. Contributor: Beverly is a graduate of the Institute of Integrative Nutrition/SUNY Purchase as an Integrative Nutrition Health Coach. Beverly practices a holistic approach to health and wellness... Change your diet Change your life.